Marvelous Make-Ahead Mashed Potatoes

From the Essential Mormon Cookbook- these mashed potatoes can be made a day or two ahead and be stored in the fridge (I did that last Thanksgiving and it worked out GREAT! They are very tasty too!)

5lbs potatoes, cooked and mashed
1 8 oz package cream cheese
1 cup sour cream
1/2 cup milk
2 tsp. garlic salt
pepper to taste

Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in large, greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325 for 45 minutes.

*if refrigerated first, let stand 30 minutes at room temperature and then bake as directed

Makes 6-8 servings

Coffee Cake

1 box yellow cake mix
1 c. brown sugar
1 Cube (1/2 c.) butter, cut into sm. cubes
3/4 c. nuts
Cinnamon (to taste)
3 eggs, beaten slightly
16 oz. ctn. sour cream

Preheat oven to 350. Grease and flour a 9 x 13 inch pan. Stir together the brown sugar, butter (cut into small cubes), nuts, cinnamon and 2/3 cup of the dry cake mix. Set aside to use as the streusel for middle and top layer of cake. In a separate bowl, mix together the eggs, sour cream and the rest of the cake mix. Beat well. Spread half of the mixture into the bottom of the prepared pan. Sprinkle half of the streusel topping over the cake mixture for the middle layer. Spread another layer with the remaining cake mixture and then sprinkle the rest of the streusel topping on top. bake at 350 for 40 to 45 minutes or until done.

***We just had this at a family breakfast and it was sooooo good! (The kind of "good" that makes you crave it!)***

PUPMKIN CHOCOLATE CHIP COOKIES

These are the easiest, and are tasty!

1 box spice cake mix
1 can of pumpkin
1 bag chocolate chips

Mix together and bake @ 350 until firm (about 12-15 minutes)

Healthy Oatmeal Cookies

These remind me of the fall time because of the great spices in them. They are pretty healthy too, no butter (well....healthier). Use canola oil so you don't have any trans or saturated fats. They are a 'puffy' cookie similar to pumpkin cookies, so don't be surprised when they don't flatten out like traditional oatmeal cookies.

In a large bowl mix:
1 box brown sugar
4 eggs
1 3/4 cup oil
1 cup milk
1 tsp salt
2 tsp nutmeg
2 tsp cinnamon
2 tsp vanilla

In another bowl, mix dry ingredients:
1 1/2 cup nuts
2 cup raisins
1 package chocolate chips
4 cups quick oats
4 cups flour
2 tsp. baking soda

Mix wet and dry ingredients together. Lightly grease cookie sheet, and drop by tablespoons. Bake @ 400 until firm or lightly browned.

*this recipe makes 10 dozen*** (since the cookies are 'healthy' you can eat 1 dozen yourself =)

Parmesan and Artichoke Tilapia

Quick and Easy!! Good for any white fish.

1/2 cup mayo

1/2 cup sour cream

1/2 cup grated parmesan cheese

1 can artichoke hearts, drained

4 fillets of tilapia

Arrange fish in baking dish. Chop hearts coarsely and combine with mayo, cheese, and sour cream. Spread over fish. Sprinkle with salt and pepper. Cover with foil and bake at 400 degrees for 20-25 minutes. This is a good non-fishy tasting recipe!

Frosted Pumpkin Bars

4 eggs
2 cups sugar
1 cup oil
1 15 oz. canned pumpkin
2 cups flour
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon

Beat eggs, sugar & oil until thick and lemony. Blend in pumpkin. Add mixture of flour, salt, soda & cinnamon gradually, mixing well. Pour into greased cookie sheet. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool and then frost with Cream Cheese Frosting.

For Frosting cream together:
4 TBL butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla.

*Instead of making the frosting I like to use the Pillsbury Creamy Supreme Cream Cheese Frosting. I think it tastes just as good as making it from scratch and it's so much easier!

Banana Bread

Whole Wheat Banana Bread
a la Reid Moon
1/2 c. butter
1/2 c. brown sugar
*Cream together*
Then add:
1/2 c. honey
2 eggs (add one at a time and mix)
1 c. ripe bananas (about 3 bananas)
1 1/2 c. whole wheat flour
1 t. baking soda
1/2 t. salt
1/2 t. vanilla
(Optional: add nuts or dates)
Bake in greased, floured pan at 350 for 45-50 minutes.

Healthy Alternatives — Cut butter, brown sugar and honey amounts in half. Use one egg and one egg white. Add 1/2 c. applesauce and an additional 1/2 c. flour.

October Muffins

Pumpkin Muffins
Mix Wet then add dry. Bake 375 for approx. 20 min.
Wet:
2 Eggs
2 Cups Canned Pumpkin
1 Cup Orange Juice
1/2 cup oil

Dry:
3 Cups Flour
1 Cup Oatmeal
3/4 Cup Granulated Sugar
4 tsp Baking Powder
2 tsp Cinnamon
1 tsp Salt
3/4 tsp Ginger
1/2 tsp Soda
1/4 tsp Ground Cloves

Stir 'til mixed then add chocolate chips (semi-sweet).

Soup for Fall

Minestrone Soup

Brown together:
1 Lb. Hamburger
½ cup green pepper
1 chopped onion

Boil Hamburger mixture with:
2 cups beef broth
1 Quart tomatoes
¼ tsp pepper
1 quart water
1 TBL parsley
2 large carrots
1/3 tsp basil
8 oz canned tomato sauce
¼ brown sugar
1 tsp Oregano
½ tsp garlic salt

Then Add:
A few cups Macaroni (however much you like) and cook til tender with lid off (about 15 mins)

Then Add:
1 can drained green beans
1 small can pork and beans

I remember my mom saying how much she loved getting homemade soup and bread when her father died. This is such a comfort food and I’ve had great reviews when I have given this soup to new mothers or families in need. Makes a ton!!

For you Fish Fans!

Fish in Parchment Paper

Red potatoes (sliced very thin)
6 oz fish….halibut, salmon, tilapia…anything!
2 t salt
1 t black pepper
2 T fresh tarragon
4 scallions trimmed and cut
1 pound asparagus
1 T oil oil
Parchment Paper (can find it with the foil)

Cut parchment paper into large sheet and put on baking sheet. Cut potatoes into thin slices and put on the paper. Add asparagus and top with fish. Sprinkle remaining ingredients and drizzle with olive oil. Add another sheet of parchment on top and fold it like you would a foil dinner. Seal the sides as best you can then staple or pin the sides. Put in oven at 400 for 25-30 mins. Fish should flake and the potatoes should be soft. We love this dish, so fresh and everything is done at once!! I’ve done salmon and halibut that I get frozen at Costco.

Favorite Apple Salad

This recipe yields 14 servings.

12 0z can unsweetened pineapple chunks
1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
2 tbsp corn starch
2 tbsp cold water
1 cup mayo (light mayo works great)
8 cups chopped tart apples (I use a mixture of different apples)
2 cups green grapes (I like red better)
2 tsp poppy seeds
3/4 cup chopped pecans, toasted

Drain pineapple, reserving juice; set pineapple aside. Place juice in a saucepan and add butter, sugar and lemon juice. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan, stirring constantly. Return to boil; cook and stir 2 minutes. Chill mixture. When chilled, stir in mayo.
In a large bowl combine pineapple, apples, grapes, poppy seeds and cooked dressing. Fold pecans in just before serving.

Macaroni and Cheese

SO EASY!

7 oz macaroni noodles (whole wheat works great) UNCOOKED
16 oz container of cottage cheese (low fat works great)
1/4 cup melted butter
1/2 tsp salt
2 1/4 cups boiling water
12 oz american cheese (order from the deli in thick slices and then cube it)

Mix all ingredients together in 13 x 9 and bake @ 400 for 15 minutes. Stir, then bake additional 30 minutes. Let stand 5 minutes before serving.

I like to bake uncovered so you end up with a crispy cheesy top.

Spicy Corn and Black Beans

1 Tbsp oil (canola or olive)
1/2 cup chopped onion
11 oz can niblets corn (you can use a 15 oz can too, just make sure to drain it)
15 oz can black beans drained and rinsed
4 oz can chopped green chilis
1 Tbsp cilantro chopped (I like to add another Tbsp)
1 tsp cumin
1/4 tsp salt

Heat oil in frying pan, add onion and cook 2-3 minutes. Add remaining ingredients and mix well. Reduce heat to medium and cook an additional 3-4 minutes.

This recipe is quick, easy and healthy. We love it as a side dish to Mexican food or even as a salsa.

Sweet Pork

4 lb. lean pork roast
4 80z. cans tomato sauce
3 tsp. pressed garlic cloves
3 cups brown sugar
4 tsp. cumin
5 cups Dr. Pepper
3 T. molasses
1/2 tsp salt
Pepper to taste

Combine all ingredients in crock pot and add pork roast. Cover and cook on low for 10 hours. Baste as needed. When pork is cooked, remove and shred with forks. Put back into crock pot and pour sauce over shredded pork to soak well. Warm again for 1 hour. Serve with fresh tortillas.

Lime Rice

4 T. butter
2 1/2 cups white rice
4 1/2 cups chicken broth
1 1/2 tsp. salt
1/2 tsp. pepper
Juice and zest of 2 large limes
4 T. chopped cilantro
1/2 tsp cumin
1 small can diced green chilis
2 T. chopped onion flakes
2 -3 cloves crushed garlic

Put all ingredients in rice cooker. When done, mix well and serve.

-or-

In cooking pot mix all ingredients and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Mix well and serve.

Fruit Dip

1 package cream cheese (8 oz.) softened
1/2 cup packed brown sugar
1/4 cup white sugar
1 tsp. vanilla
1 package (8 - 11 0z.) toffee bits
fresh fruit (apples, strawberries, pineapple, bananas, grapes)

Mix cream cheese, sugars, and vanilla until smooth. Cover and refridgerate. When you are ready to serve, mix in the whole package of toffee.

Tip: Make sure that you do not add the toffee until right before you are ready to eat the dip.

Baked Crab Dip

2 - 8 oz. packages cream cheese
1 cup mayonaise
1 cup grated cheddar cheese
1/2 cup chopped green onion
1/4 tsp. dill weed
1 cup cooked bacon crumbled
2 - 4 oz. cans minced crab meat
1 loaf french bread

Cut french bread in half, sandwich style, scoop out the center and store in ziplock bag. Fill emptied loaf with crab mixture. Wrap twice in tin foil. Bake 350 degrees for 1 1/2 hours.

Serve with crackers, pita chips, or bread broken into bite-sized pieces.

Chicken, Edamame, & Noodle Stir-Fry

salt and ground pepper
8 oz. udon noodles (in asian section at grocery store)
2 boneless, skinless chicken breast halves, cut crosswise into thin strips
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced ( I used my jar of minced garlic )
1/2 cabbage thinly shredded
2 cups frozen shelled edamame
2 Tbsp. rice vinegar
2 Tbsp. soy sauce

1. In a large pot of boiling salted water, cook noodles according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

2. While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In large skillet, heat 1 Tbsp. oil over medium-high. Cook chicken in two batches, until light brown on the outside. Transfer to plate (reserve skillet)

3. Add remaining tablespoons oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 mintues.

4. Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Grilled Chicken Burritos w/ Mango Salsa

1/3 C. extra-virgin olive oil
1/4 C. lime juice
5 cloves garlic, 3 smashed and 2 chopped (I just used my jar of garlic)
Salt
1 pound skinless, boneless chicken breast

1 C. white rice
2 C. chicken broth
1/2 C. tomato sauce
1/2 tsp. ground cumin

4 large tortillas
1 15oz. can black beans, rinsed
3 cups shredded cheese

2 mangoes, finely chopped
2 4oz. cans chopped green chiles
1 Tbsp. finely chopped cilantro


In a bag, combine 3 Tbsp. olive oil, 3 Tbsp. lime juice, smashed garlic, and 1 1/2 tsp. salt. Add chicken and let marinate at room temperature for 15 mintures. In a grill pan or skillet, cook the chicken over medium-high heat until cooked through, 6 to 8 minutes; let cool slightly and shred. Set aside.

In a medium saucepan, heat the remaining 1 Tbsp. oil over medium heat, add rice and cook, stirring, until golden, about 5 minutes. Stir in the chicken broth, tomato sauce, cumin, 1 tsp. salt and the chopped garlic. Cover and bring to a boil, then simmer until the liquid is absorbed, about 20 minutes.

Preheat the oven to 350. Place each tortilla on a sheet of foil and top with the rice, beans, reserved chicken and cheese. Wrap the burritos snugly in the foil and heat for 10 to 15 minutes before serving.

Salsa:
Combine mango, chiles, cilantro, and remaining 1 Tbsp. lime juice. Serve salsa over burritos.

***If you want to make this ahead of time, just do everything except cooking in the oven. My husband loves to take this for lunch the next day and heat it up in the microwave.

Chocolate Bites

1 pkg. almond bark
1 pkg. oreos
1 pkg. softened cream cheese

Blend oreos and cream cheese until doughy. Spread out wax paper and form small balls with oreo/cream cheese dough. Melt almond bark in microwave (about 15 seconds, check and stir, cook more if necessary). Dip balls in melted chocolate and place on wax paper to dry.


Tip: I use a two spoons to dip the balls. I will put the ball on one spoon and then use the other spoon to pour chocalate over the top. It's tricky and messy, but well worth it in the end. These are heavenly!

Golden Crumb Broccoli

1 1/2 pounds fresh broccoli
1 10 3/4oz. can condensed cream of mushroom soup
1/4 C. mayonnaise
1/4 C. shredded cheddar cheese
1 1/2 tsp. lemon juice
1/3 C. crushed Ritz crackers
Baked potatoes


Preheat oven to 350. Cut up brocolli and cook covered, in small amount of boiling salted water for 10-15 minutes; drain well. Turn into casserole dish. Mix soup, mayonnaise, cheese, and lemon juice. Pour over broccoli. Top with crushed crackers. Bake, uncovered, for 35 minutes. Serve over baked potatoes.

Almond Sugar Cake

1 1/2 C. sugar
3/4 C. butter - melted
2 eggs
1 tsp. almond extract
1 1/2 tsp. vanilla
1/2 tsp. salt
1 1/2 C. flour

Preheat oven to 350. Blend sugar and melted butter. Beat eggs into mixture. Add in almond extract, vanilla, salt, and flour.

Pour into greased 9" round cake pan. Sprinkle sugar over the top. Bake for 35-40 minutes, until light brown on top.


Careful - once you have one piece, you'll have to have more! It's addicting! =)

Carrot/Pumpkin Bars

This recipe is heavenly!!!

4 eggs
2 C. sugar
1 1/2 C. oil
2 7oz. jars junior carrots or 1 15oz. can pumpkin (depending on if you're in the mood for carrot or pumpkin)
2 1/2 C. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon or pumpkin spice

Mix together. Back on greased cookie sheet. Bake at 350 25-30 minutes. When cool cover with plastic and freeze. (It's easier to frost when frozen.)

Frosting:

3 1/2 C. powdered sugar
1/3 C. soft margerine
1 tsp. vanilla
8oz. cream cheese

Mix till smoothe and frost bars.

Cabbage Salad

Mix:
1 bag cabbage
2 oz. almonds
2 oz. sunflower kernals
2 pkg. smashed ramen
1 bunch green onion

Mix & Refrigerate:
2 T. sugar
2 T. rice vinegar
1 C. oil
1 tsp. salt
1/4 tsp. pepper

Shake and add dressing right before eating.


This is my favorite salad!!!

Lime Chicken Marinade

1 C. vegetable oil
1/2 C. soy sauce
1/2 C. worcestershire sauce
2-3 cloves minched garlic ( I use my canned garlic )
juice of 4 limes
black pepper to taste
6 chicken breasts

Mix all ingredients together. Marinate meat for 24 hours if possible. While grilling chicken continually brush with marinade to keep juicy. Slice into strips and make into tacos with guacamole, mango salsa, red salsa, shredded cheese, and lime. Make Mexican rice dish as side if you're feeding a lot of people. Another great side is refried beans with melted cheese on top.

Tip: If you can flip the chicken breasts while they're marinating, it will soak into the entire chicken breast. Or make sure chicken is completely covered in marinade.

Enjoy!

Kim's Red Salsa

1 can of diced tomato
1 can of El Pato sauce (little yellow can in the Mexican Food section of the grocery store)
1 can of diced green chiles
1 bunch green onions chopped
1/2 tsp. garlic salt
1 avocado, chopped (optional)


Place tomato,El pato sauce, 1/2 of green chiles, green onions, and garlic salt in blender. Blend for 1 second (literally turn it off and on), add the rest of the green chiles and avocado.

Great on tacos, burritos, and with chips. This is a family favorite!

Frito Casserole

1 bag of Frito Chips
2 C. shredded cheese
1 15oz. can chili w/ beans
1 15oz. can enchilada sauce
1 8oz. can tomato sauce
1 Tbsp. minced onion
1 C. sour cream


Preheat oven to 375. Combine in 9x13 pan 1/2 bag of chips with cheese, chili, enchilada sauce, tomato sauce, and onion. Bake for 20 minutes. Spread top with sour cream, add rest of chips and sprinkle top with cheese. Put back in oven until cheese is melted.


We love this recipe! It's our version of chile, but the kids love the chips! Great to serve with cornbread and anything else you would normally serve with chile.

Mango Salsa

1 sweet onion chopped (vadella)
2 mango chopped
1 handful of chopped Cilantro
3 Roma tomatoes chopped


Chop all ingredients and combine!

Enjoy! This is another one of my favorites to serve on burritos or tacos!

Scott's Guacamole

2 ripe avocados
1 finely chopped Serrano Pepper (remove seeds if you're a sissy!)
1 handful of finely chopped fresh Cilantro
1 large Roma tomato, diced
2 very large cloves of garlic, minced ( I just use my canned minced garlic )
1 slice purple onion, chopped
juice of 1/2 a lime (or whole lime if desired)


Smash avocados with a fork until just lumpy. Blend with spoon the rest of the ingredients.

Serve with chicken tacos, burritos or even just chips! This is my FAVORITE!!!

Pumpkin Bread

4 eggs
2 C. pumpkin
1 C. oil
3 C. sugar
3 1/3 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 C. walnuts
2 C. chocolate chips

Preheat oven to 325. Mix eggs, pumpkin, oil, sugar. Add flour, baking powder, baking soda, salt, cloves, cinnamon, nutmeg. Mix well. Add walnuts and chocolate chips (optional).

Grease bread pans. Place in small or large (depending on how many loaves you want) bread pans. Cook for 25-30 minutes depending on the size of pan used. Check with toothpick to see if it's done.

I'm sure you all already have a pumpkin bread recipe, but I thought I would just share mine in case it's different. =)

Mexican Rice

6 servings of white rice
1 container of sour cream
2 small cans of diced green chiles
4 cups of shredded cheddar cheese

Cook rice. Use medium size bowl. Spread thin layer of sour cream at bottom of the bowl. Spread layer of rice. Sprinkle cheese and chiles over rice. Repeat these steps (sour cream,rice,cheese, chiles) until done. Finish with one last layer of rice and some cheese sprinkled on top. Cook at 350 degrees for 20 minutes or until cheese is melted and bubbling.

This is great to serve with tacos or burritos!
Sorry the directions aren't perfect sounding. =) This is a recipe that my mother-in-law made up and so there's no real "written" recipe.

Parmesan Cheese Potatoes

Boil and mash 15 potatoes
Then add:
8 oz Cream Cheese
16 oz Sour Cream
1 cube of Butter
Salt & Pepper (to taste)
Seasonal Salt (to taste)
Garlic Salt (to taste)
1 cup Shredded Parmesan Cheese

Put in 9 x 13 baking dish and top with shredded Monterrey/Colby Jack cheese.
Bake at 300 degrees for 20-30 minutes. Yummy!!

Kool-Aid Play Dough

2 1/2 cups flour
1/2 cup salt
2 packages of Kool Aid
3 TBL oil
2 cups boiling water

Mix flour, salt & Kool Aid together in a large bowl. Make a little well in the middle of the dry ingredients. Slowly add the boiling water and oil to the Kool Aid mixture. Stir quickly, mixture will be sticky. Turn out onto a heatproof bread board or counter top and knead until the dough is smooth and is also cool enough for children to handle. Dough will be the color of the Kool Aid mix and will smell like the Kool Aid mix. My kids favorites are cherry and grape. This play dough can be stored in a tightly covered container for up to six months.

Cheesy Ranch Potato Bake

1 lb Southern style hash browns
2 cans Cream of Chicken soup
3/4 cup Sour Cream
1 envelope Ranch dressing mix (I only use 1/2 of the envelope, 1 full envelope was a little strong for my family)
3/4 cup Shredded Mozzarella cheese
1 cup Shredded Colby-jack cheese (1/2 cup reserved for topping)
1/2 cup melted Butter (reserve half for topping)
1/2 teas Salt
1/2 teas Pepper
2 TBL dried onions
1 cup crushed Ritz crackers

Add all ingredients to a bowl, mix well and spread into a greased casserole dish.
Add reserved cheese to top of potato bake.
Mix reserved butter and crushed crackers in separate bowl and sprinkle on top.

Bake uncovered at 375 degrees for 30-35 minutes or until golden brown on top.

This recipe is really good. The ranch dressing and the crushed crackers on top make this recipe really tasty. Enjoy!

Crock Pot Baked Beans

1 Green Bell Pepper chopped
2 stalks Celery chopped
10 slices of cooked Bacon crumbled
1 clove of garlic (I put the garlic through my garlic press)
1/2 cup Brown Sugar
2 TBL of White Vinegar
1 bottle of Chili Sauce (Heinz makes it, find near the ketchup)
1 15 oz. can Kidney Beans drained
1 15 oz. can Lima Beans drained
2 15 oz cans Pork & Beans NOT drained

Combine ingredients in Crock Pot and let it cook on low around 7 hours or on high around 4 hours. Stir occasionally. This recipe is great to make ahead of time. They are even better the next day. I got this recipe from my neighbor and they are awesome! This makes a good amount so they are great to take to family BBQ's or pot lucks.

Chicken Tomato Ceasar Skillet

10-12 chicken tenders
1+ Tbp. oil
1/4 cup chicken broth
1/2 cup caesar dressing (the creamier the better)
2 Tbsp of bacon, crumbled or bacon bits
2 garlic cloves, minced or 1/2 tsp. garlic powder
1 tsp dried basil leaves
2 Tbsp parsley
3-4 roma tomatoes chopped or 1 can italian diced tomatoes, drained

Cook chicken in hot oil in large covered skillet on med-high until brown on each side. Mix dressing, broth, garlic, and seasonings in a small bowl. Add caesar mixture to the chicken, simmer 3 minutes. Add tomatoes and bacon, stir. Cook 1-2 minutes. Use extra "sauce" to pour over potatoes.

I got this recipe from eatatmoms.blogspot.com another recipe blog that a friend of mine started with her friends. I made it on Sunday and it was awesome and so easy! Tyler loved it! I served it over red potatoes that I baked with a little olive oil and italian seasoning drizzled over them. I used Ken's Steakhouse Lite Creamy Ceasar and bacon bits to cut back on calories and fat and it worked great. Use fresh tomatoes if you can, that really added to the recipe. It honestly tastes gourmet and is hardly any work at all. Great recipe!!

Peach Cobbler

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 9 x 13 pan and place in oven to melt.

Mix the remaining one cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on gently pouring in syrup. Sprinkle top lightly with cinnamon if desired. Batter will rise to the top during baking. Bake for 30-45 minutes

Serve with whipped cream or vanilla ice cream.

**This is a great recipe to use when all those yummy Utah peaches are in season. This recipe reminds me of one my Mom use to make when I was a little girl and always loved! This recipe is from Paula Deen from the food network show: Paula's Home Cooking. We made this on Sunday and all loved it!

Lemon Cake

1 box white cake mix
1 small box lemon Jell-o
4 eggs
3/4 cup water or milk
3/4 cup oil
1 tsp lemon extract
Mix all ingredients together. Bake at 325 until done. While still warm, poke holes in the entire cake top with a fork and pour icing over it.
Icing:
Mix together 1 1/2 cups powdered sugar and the juice of 1-3 lemons (depending on desired tartness)

* This recipe is meant to be a 'Texas sheet cake' so you may bake it in a big cookie sheet, but it also works great in a 9 x 13 if you want a more thick cake.

Fresh Peachade

If you are like me and buy the yummy huge peaches from Costco, but cant quite eat all 42 of them before they go bad...this is a great recipe to use up some of those ripe peaches!

2 large ripe peaches, peeled and pitted
1 cup OJ
1/3 cup fresh lemon juice
1/2 cup sugar
1 cup crushed ice

put all ingredients in a blender or food processor
makes about 1-2 servings

Salsa

2 cans of diced tomatoes
1 small can of diced green chilis
approx. 1 tbsp canned diced jalapenos (add more or less depending on desired "hotness")
1 bunch green onion, chopped
1/2 bunch cilantro chopped
1/2 tsp cumin
1 tsp dried oregano
1 tsp minced garlic
salt to taste

Mix ingredients together and devour with tortilla chips. We like to put it in the blender for 3 seconds so it's not as chunky.

Corn Bread & Honey Butter

Cornbread:

2 cups Bisquick
5 tsp. Cornmeal
3/4 cup Sugar
1/4 tsp. Baking Soda
2 eggs
1 cup Milk

Mix together and pour into an 8 x 8 dish. Then pour 1/4 cup Melted Butter over the top. Cook at 350 degrees for 35 minutes.

Honey Butter :

Whip:
1 cube of softened Butter

Add:
1 egg yolk
1 tsp. Vanilla
Mix well

Gradually add:
1/2 cup of Honey
Whip until fluffy and then refrigerate. Serve with cornbread or scones.

Rolo Cookies

Combine:
2 cubes of Butter (beat until creamy)
2 tsp. Vanilla
2 cups Sugar
2 Eggs
3/4 cup Cocoa
2 cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt

Take a cookie scoop of the dough and place a ROLO candy in the center of the cookie dough to form a ball and then roll in POWDERED SUGAR. Bake at 350 degrees for 7-8 minutes. When cooling either let them cool on the cookie sheet or on parchment paper. If you let them cool on cooling racks the caramel from the center of the cookie will melt down through the cookie.

Moroni BBQ Turkey

1 cup oil
1 cup La Choy soy sauce
2 cups 7-Up
3/4 tsp. Garlic Powder
12 small turkey breast (or if you are using chicken use 6-7 large chicken breasts)

Combine ingredients in a large bowl & marinate for at least 12 hours stirring occasionally. Then barbecue on your grill.

Sweet and Sour Chicken

Sauce:
1 cup water
1 cup pineapple juice
1/2 tsp. salt
1 cup sugar
2 chicken bouillon cubes (dissolved in 1/2 cup hot water)
1 cup ketchup
2 Tblsp. soy sauce
Mix sauce ingredients in saucepan and bring to a boil.

Chicken:
15-18 chicken tenders
1/2 cup flour
1/2 cup cornstarch
1/2 tsp. garlic salt
1 egg (beaten)
oil

Heat oil in large frying pan. Mix flour, cornstarch, and garlic salt in large plastic bag. Dip chicken in egg, then shake in bag of flour mixture. Brown chicken in hot oil. Place chicken in 9 x 13 dish. Pour sauce over chicken. Bake uncoverd at 350 degrees for 1 hour. Serve with rice. (I like to place my 9 x 13 on a cookie sheet just incase it bubbles over while baking)

Peppery Scalloped Potatoes

1 can cream of mushroom soup undiluted.
1 1/2 cup milk
1/2- 1 tsp. salt
1/8 tsp. cayenne pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter
1/4 cup all purpose flour

In small bowl combine the first four ingredients, set aside. In a 13 x 9in pan, layer 1/3 of the potatoes, 1/3 of the butter, and 1/3 of soup mixture. Repeat layers 2 more times. Bake uncovered @ 350 for 1 hour and 20 minutes. Serves 6-8.

Buttermilk Syrup

1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
1 tsp. vanilla

Melt butter in saucepan (will bubble). Stir in sugar, buttemilk and baking soda and bring to rolling boil. Boil 1 minute. Serve over your favorites...french toast, waffles, pancakes...you name it.

Crock Pot Fajitas

1 slab of brisket (Costco is a great place to find it)
1 yellow onion chopped
1 green pepper sliced
1 red pepper sliced
1 medium tomato chopped
1 jalapeno chopped
1 tbsp chopped fresh cilantro
2 cloves of minced garlic
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
salt

Put everything in the crock pot and let it cook all day until the meat falls apart. Shred meat and serve in tortillas with your favorite toppings. You may also substitute 6-8 chicken breasts for the brisket.

Chocolate Dessert

also known as better than sex cake...I'll let you determine that one!

1/2 cup butter
1 cup flour
1/2 cup chopped pecans
1 1/4 cup powder sugar
8 oz cream cheese
1 container of cool whip
1 large chocolate pudding
1 3/4 cup milk
chocolate candy bar

Melt butter and mix with flour, pecans and 1/4 cup powder sugar. Pat in 13 x 9 in pan and bake at 350 for 20 minutes. COOL.
Mix cream cheese, 1 cup of cool whip and 1 cup powder sugar and spread over cooled crust.
Mix pudding and milk until thick and spread on cream cheese layer.
Spread remaining cool whip on top and grate candy bar on top.

Raspberry Tossed Salad

SERVING SIZE: 12

9 cups torn mixed salad greens
3 cups fresh unsweetened raspberries
2 tbsp. olive oil or canola oil
2 tbsp. cider vinegar
4 tsp. sugar
1/8 tsp. salt
dash of pepper

In a large bowl gently combine greens and 2 3/4 Cups raspberries. Mash remaining berries, strain, reserve juice and discard seeds. In another bowl, whisk raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle and toss!

1 serving=3/4 cup, 47 calories, 3 grams fat, 6 grams carbs, 3 grams fiber, 1 gram protein

Taco Soup

This recipe was a favorite during the college days...super easy, cheap, and fast!

1 can kidney beans
1 can diced tomatoes
1 can corn
1 can diced green chilies
1 lb ground hamburger
1 tsp. chili powder
1/2 jar of taco sauce or salsa (we like using Taco Bell sauce or Macayo's taco sauce)

Brown the hamburger and drain fat. Add remaining ingredients. Heat on stove. Serve with cheese and sour cream and your favorite tortilla chips and salsa. (we love it with Frito's) Garnish with any other favorites..avocado, tomato etc.

Orange Rolls

1/2 cup butter, melted
1/2 cup sugar
1 orange peel, grated
18 frozen dinner rolls
1 recipe orange glaze (see below)

Combine melted butter, sugar, and grated orange peel in a bowl. Dip rolls in mixture and place in greased muffin tins. Allow to rise for 3 hours (Or just watch em' and when they have doubled in size they are ready to go). Bake at 350 for 10-15 minutes or until lightly browned. Frost with Orange Glaze while still warm. Makes 18 rolls.

Orange Glaze
1 cup powdered sugar
2 tablespoons butter, softened
2 tablespoons orange juice

mix ingredients together.